Heat oven to 350º. Grease 13
x 9 x 2 inch baking pan.
In large mixing bowl cream butter, sugar and vanilla until light and
fluffy.
Add eggs, one at a time, beating well after each.
Combine flour, cocoa, baking powder and salt; add to creamed mixture.
Stir in pecans. Spoon batter into prepared pan.
Bake 15 to 18 minutes or until top is barely soft to the touch.
Meanwhile, prepare frosting. Remove cake from oven;
immediately place marshmallows over top.
Return cake to oven for 2 to 3 minutes or until marshmallows are soft.
Gently spread marshmallows over cake;
immediately spread frosting over top.
Cool thoroughly on wire rack before cutting cake into squares.

One Bowl Butter Cream Frosting

6
tbsp. butter, softened

Cocoa

2
2/3 cup confectioners sugar

1/3
cup for light flavor

1/3
cup milk

1/2
cup for medium flavor

1
tsp. vanilla

3/4
cup for dark flavor

In small mixing bowl cream butter.
Blend in cocoa and confectioners sugar alternately with milk;
beat to spreading consistency (additional milk may be needed).
Blend in vanilla.